Sweet Breads Muffins and Loaves, American style, we got recipes for them here for you!
Ah yes, the wonderful world of sweet breads muffins and loaves, North Americans love them.
Please note: For your convenience, you can click on the recipes listed below and be taken directly to a page with just that one recipe on it, in printer-friendly format.
You are certainly welcomed to read through this whole page, all the recipes are here as well, and there are some videos and pertinent information on background, history, customs, special notes, etc., so it is well worth the read.
Here is the list, in alphabetical order:
Cream Cheese Filled Banana Bread
Southern Sweet Cornbread Muffins
Americans love their beer just as much as bread, so it was bound to happen that someone would come up with a beer batter bread. There are several versions of this recipe, but this one is the best for all around texture and flavor.
Monterey Beer Batter Bread
Ingredients:
- 3 tbsp. Extra Virgin Olive Oil, Cold-Pressed, divided
- 1 / 2 cup yellow onion, finely chopped
- 1 / 4 tsp. freshly Black Peppercorns
- 1 / 8 tsp. Garlic Powder
- 3 cups Unbromated Unbleached white flour
- 3 tbsp. Turbinado Sugar
- 2 tsp. Double Acting Baking Powder
- 1 tsp. salt
- 1 cup shredded Monterey Jack Cheese
- 1 bottle Beer
- Extra Virgin Olive oil pan spray
Directions:
- Preheat oven to 375°.
- Heat 1 tbsp. of olive oil in a small skillet over medium low heat. Add in the onion and cook for approximately 10 minutes, stirring now and again, until just nicely browned. Add in the garlic and pepper and cook for 1 just another minute or so.
- Using measuring cups and a large knife, carefully fill them with the flour and level them off. In a large bowl, put in the measured flour, baking powder, sugar, and salt, and stir well with a whisk.
- Next, create a depression in the middle of the flour mixture, and place in it, the Once that’s mixed up, make a well in the center of mixture and add into the sautéed onion mixture, cheese, and beer. Stir and blend the entire mixture together until it is thoroughly mixed and moist.
- Take a 9″ X 5″ loaf pan, coated with the olive oil spray, and spoon the batter into it.
- Over the top of the batter, drizzle 1 tablespoon olive oil.
- Bake at 375° for 35 minutes, then drizzle the remaining 1 tablespoon of olive oil over the bread. Bake for another 25 minutes, or just until your bread is a deep golden brown and a toothpick stuck into the center comes out clean.
- Remove bread from oven and put it on a wire rack, allowing it to cool for 5 to 10 minutes before slicing and serving.
Americans also love banana bread, as well as cheesecake. This next recipe is the perfect blend of the two All American sweet tooth favorites.
Cream Cheese Filled Banana Bread
Ingredients:
- 1 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 3 ripe bananas, mashed
- 1 tsp. salt
- 1 tsp. baking soda
- 3 tbsp. sour cream
- 2 cups all-purpose flour
- 1 cup nuts (walnuts, pecans, almonds, your choice), chopped
For the Cream Cheese Mixture-
- 8 oz. Philadelphia Kraft cream cheese, softened at room temperature
- 1/3 cup sugar
- 1 egg
- 1 tbsp. all-purpose flour
Directions:
- Preheat oven to 350 Fahrenheit.
- Put the baking soda in the softened cream cheese, and mix it all together until the soda is dissolved in it.
- In a large bowl, mix together the 1 cup sugar, 2 eggs, and butter.
- Now add in the mashed bananas, salt, 2 cups of flour, and the cream cheese with the soda dissolved in it, and mix thoroughly.
- Add in the chopped nuts and mix well again.
- Take a 9” X 5” loaf pan, grease and flour the insides, and spoon ½ of the bread batter into it.
- In another bowl, combine cream cheese mixture ingredients, then spread ½ of the mixture over the bread batter in the loaf pan.
- Now spoon the remaining banana bread batter ever the top of the cream cheese layer.
- Optional: If you want a crunchy top to the loafs, you can mix ½ tsp. cinnamon with 1 tbsp. of sugar, and spread that over the top of the loaf, along with a sprinkling of more finely chopped nuts.
- Put the pan in the oven and bake for one hour. Check for doneness with a toothpick inserted in the center of the loaf—it should come out clean.
- Allow to cool for 5 to 10 minutes, then slice and serve.
Americans love muffins of all kinds, from healthy bran and grains muffins, all the way to ridiculously sweet and loaded with useless calories. This next recipe is not that far to the wrong side of good for you, but since we are here in this page on types of All American Deserts, it is sweet enough to satisfy the sweet tooth after a fine meal.
There are many tasty versions of cornbread muffin recipes, but this one, Southern style, sweet cornbread muffins, “takes the cake” (pardon the pun) and is also a snap to make, with lots of possible variations. We’ve included a couple popular such variations, and you can surely dream up some of your own, too.
Southern Style Sweet Cornbread Muffins
Ingredients:
(makes 2 pans of muffins)
- 2 cups Aunt Jemima self-rising white cornmeal mix
- 1-1⁄2 cups buttermilk (if you don’t have any handy, you can use buttermilk powder, rehydrated)
- 1⁄4 cup Crisco pure vegetable oil
- 1 large egg
- 1⁄4 cup sugar
- 3 tbsp. butter, softened
Directions:
- Preheat your oven to 400 degrees F.
- Grease the muffin cups in your muffin tins.
- Beat the egg in large mixing bowl, and stir in the oil and milk.
- Add in the remaining ingredients and stir together until all the dry ingredients are evenly well moistened into a batter. Do not over-stir, the batter should still be a little lumpy.
- Spoon the batter into the muffin tin cups, filling each cup 2/3 full.
- Bake for about 20 – 25 minutes.
Variations-
- 1 cup fresh blueberries, or frozen and now unthawed blueberries, patted dry, mixed into the batter during step 4 above.
- Jelly of your choice as a topping; fill muffins cups just 1/2 full, then top the batter off with enough jelly to bring the cup to 2/3 full.
This next recipe will make you the most popular sweet breads muffins and loaves cook of all in your circle of family and friends. A muffin with immense popularity in North America, try it out, and you will see why.
Lemon Poppy Seed Muffins
Ingredients:
- ½ cup sweet cream butter (salted) softened to room temperature
- ¼ cup sweet cream butter (salted), melted
- 2⁄3 cup granulated white cane sugar
- 2 large eggs, yolks and whites separated
- 1-1/3 cups all-purpose flour
- 1 tsp. baking powder
- ½ teaspoon baking soda
- 2 tbsp. poppy seeds
- 2 lemons, grated, for zest
- ¼ tsp. salt
- ½ cup plain Greek yogurt
- 2 tbsp. lemon juice
- 1 tsp. pure vanilla extract
- Confectioner’s sugar
Directions:
- Preheat your oven to 350°F.
- Lightly grease a muffin tin or coat it with nonstick cooking spray.
- Cream the butter and sugar until fluffy in a large mixing bowl.
- Add the egg yolks, one at a time, beating each one into the creamed mixture well.
- In another mixing, stir together all the dry ingredients, lemon zest, and poppy seeds.
- Using an electric blender or food processor on low speed, add in the creamed mixture, and then the dry ingredients, then the Greek yogurt, followed by the lemon juice, and lastly the vanilla extract.
- Continue blending until just smooth and devoid of any lumps.
- Beat the egg whites in another mixing bowl, until the whites form soft peaks.
- Gently fold the frothy egg whited into the muffin batter, only until blended—do not stir with vigor.
- Now spoon the batter into the greased or oiled muffin tin, filling each cavity ¾ full.
- Bake at 350°F for 20, then pull the muffins out of the oven, brush melted butter over the top of each muffin, followed by a sprinkling of confectioner’s sugar, then put back in the oven to bake for 5 more minutes, or until done. They are done when a toothpick stuck into the center comes out clean.
- Remove from oven and allow to cool for 5 or 6 minutes before removing the muffins from the tin to cool completely.
- Serve right away, while still warm, and they also taste great later at room temperature.
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